Costa Rica empanadas are found throughout the country and are cheap, delicious and filling. They are actually one of the must eat things in Costa Rica!
They aren’t too hard to make so I’m going to share our Costa Rican empanadas recipe with you. It’s fairly easy and you can make it vegetarian/vegan as well. So here is our Costa Rican empanadas recipe so you can add a little bit of pura vida in your kitchen.
Costa Rican Empanadas Recipe
Empanadas are a common dish in Latin America, Spain, some countries in Europe and even some countries in Asia. It’s a simple dish but each country has their own yummy twist to making them.
The name “empanada” comes from the Spanish verb Empanar which means to bread. Costa Rican empanadas are usually made of a corn dough that can be filled with anything: chicken, beef, beans, pork, potatoes. You can find sweet versions as well as savory ones. My personal favorite are the ones with beans.
Yeison’s brother is a fabulous cook and he makes some of the best traditional Costa Rican dishes I’ve ever eaten. He came over to show us how to make empanadas and I have to say, it was much easier than I expected.
First, you make the dough. They use cornmeal to make the dough, add a little chicken consome (very common here since it’s so cheap) and water. Not too much to it. Mix until nice and smooth.
Next, the filling. You can pretty much put anything you want in there but for this particular recipe, I’m going to do a chicken filling.
Chop chicken breast into small pieces along with some garlic, tomato and onion. Stir fry the garlic and onion first and then the chicken.
Now, the important part. Add Salsa Lizano. If you don’t know what that is, you HAVE to try it. It’s what makes Costa Rican food, Costa Rican. It’s the flavor of Costa Rica! It’s kind of a tangy sour sauce that Ticos put in everything.
Add as much as you like along with a pinch of salt. Add the tomatoes and fry a bit more until the chicken is fully cooked. At this point the kitchen should smell pretty darn good.
Next comes the fun part! Making the tortillas. Take your dough and roll it into balls, about the size of your palm. Now if you don’t have a tortilla maker, you can try this handy little trick.
Take a plastic bag and cut it in half in between the folds. Save both pieces.
Set one piece down on a plate, the ball of dough, and then the other piece of bag on top. Lay it straight, get another plate and use the bottom side to press down and flatten the dough. Lift up the top piece of bag and set aside.
And voila! You now have your beautifully made tortilla. Now who needs a fancy tortilla maker when you have this?
Now put in your filling along the middle of the tortilla. Make sure not to put too much or you’ll squish all the contents out. We made both blended beans and a chicken filling. Here we have our bean filling.
After you put in the filling, take one corner of the plastic bag on the bottom and fold in half to close your empanada.
Now all that’s left is frying. Put about half an inch of oil in the pan and put in the empanada when the oil is hot. Fry on each side until it’s golden brown and crispy. Top with salsa, guacamole, or any toppings of your choice.
Buen provecho! (Bon appetit)
Ingredients
This will make 6 empanadas
For the dough:
- 2 cups of cornmeal (harina de maíz)
- 1 packet of chicken consomé (chicken bouillon)
- Half a cup of water
For the chicken stuffing:
- 2 chicken breasts
- 2 cloves of garlic
- 1 small yellow onion
- 1 small beefsteak tomato
- Salt
- Salsa lizano
- Vegetable Oil
Instructions
- In a large mixing bowl, mix together cornmeal and the chicken bouillon.
- Add the water and mix. If there is excess water, drain and mix until smooth. Set aside.
- For the chicken stuffing, cut chicken breast into small bite size pieces.
- Dice onion and tomato into small pieces and mince garlic.
- Add oil to a frying pan and add garlic and onion.
- Cook for a minute or two and then add chicken on high heat.
- Add a little salt and stir fry for another couple minutes. Add Salsa Lizano and then tomatoes.
- Stir fry until chicken is cooked. Turn off heat and set aside. Heat up another frying pan with a half inch of oil for the empanadas.
- To make tortillas, cut a bag in half between the folds. Set one layer down on a plate.
- Take a handful of dough and roll into a ball about the size of your palm.
- Put the ball on top of the bag and place the other bag on top.
- Using the bottom of another plate, press down to flatten the dough. Remove the top layer and set aside.
- Add your stuffing length wise in the middle and grabbing the bottom bag, fold in half and press along edges to close the empanada.
- Fry the empanada on both sides until golden brown and crunchy.
- Serve with your favorite toppings.
Want more Costa Rica flavor in your kitchen? Check these recipes out!
Sopa negra – black bean soup
Yuca pie
Black beans (slow cook)
Olla de carne
FAQs
Costa Rican empanadas are usually made of a corn dough that can be filled with anything: chicken, beef, beans, pork, potatoes. You can find sweet versions as well as savory ones.
How do you keep empanadas from cracking? ›
Handle the dough as little as possible. The more I handled each empanada, the quicker they seemed to dry out and start to crack. Do not overfill your empanadas. Trying to close your dough over a too-large mound of filling is just asking for it.
What kind of cheese do they have in Costa Rica? ›
Palmito cheese (Spanish: Queso palmito) is a popular fresh cheese from Costa Rica that resembles a knotted ball of string cheese. It has been described as light, salty, and stringy with a texture comparable to mozzarella cheese. It is similar to Oaxaca cheese in Mexico.
What is the difference between Spanish empanadas and Mexican empanadas? ›
When the Spanish hit the New World in the 16th century they shared their empanada recipe with the Aztecs and Maya. The Spanish recipe was made with bread dough, the Mexican recipe with corn masa dough. This is where Mexican empanada history takes over. Each region in Mexico has their own version of the empanada.
What are 3 types of empanadas? ›
Argentine empanadas with beef, cheese, or chicken. Chilean empanadas with beef, cheese, or seafood. Mexican empanadas with spicy beef, potato, or pumpkin.
What nationality makes the best empanadas? ›
Argentina has become world-famous for their empanadas which are widely available in Buenos Aires and across the country as fast-food options and restaurant staples. As with many recipes, that of empanadas was shared through generations and carried to many other nations.
Should I bake or fry empanadas? ›
Both cooking methods produce delicious empanadas. If you want a healthier merienda, bake them in the oven. If you're working with less time, frying them is the way to go. Try both and ask your loved ones to vote on their favorite.
Why put vinegar in empanada dough? ›
Adding a little vinegar to your dough will result in a tender, pliable, and flaky crust because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with. The great thing about vinegar is that you really only need a little bit of it to help your pie/empanada dough.
What oil is best for frying empanadas? ›
Oil that is too cool will make your fried empanadas greasy and sad. I normally use canola oil for fried empanadas because it's flavorless and has a high smoke point. Lard tastes better, but you end up frying very close to lard's smoke point, which is tricky; when oil gets too hot it will taste acrid.
What are the three main foods in Costa Rica? ›
Costa Rica Food, An Authentic Experience
Pinto and beans are a staple of Costa Rica and common denominator among different culinary tastes in different regions of the country. As a whole, the three most famous dishes of the country are Casado, Gallo Pinto and Arroz con Pollo.
Breakfast tends to be heavy, with gallo pinto sometimes joined by eggs and fried plantains, while lunch and dinner swap out the eggs for simple proteins and a few vegetables. In the afternoon, especially on the weekends, a cup of coffee and a baked good like an empanada or cookie may be added.
What are 3 Spanish cheese? ›
Marc Cucurella
| Personal information |
|---|
| Current team | Chelsea |
| Number | 3 |
| Youth career |
| 2006–2012 | Espanyol |
28 more rowsThese are a few of the known names: Meat Pies (American) Empanadas (Latin/Spanish) Pastelillos (Latin/Spanish)
What do Puerto Ricans call empanadas? ›
Puerto Rico has the eternal debate of what to call the pastelillo, empanada, empanadilla, pastel etc. “In the south of the island they call everything an empanadilla; while, in the center of the island and the north, they call it pastelillo.
What American food are empanadas similar to? ›
Empanadas – pastry turnovers filled with a variety of savory ingredients – are either baked or fried and also can be known as empanadillas or pastelillos. They're similar to meat pies popular in other cultures like pasties in England, Natchitoches hand pies in Louisiana, and Russian blintzes.
What are traditional empanadas made of? ›
Empanadas have their origin in the Spanish action Empanar connoting “wrap in bread.” Traditional empanadas hence are simply beef stuffing wrapped in pastry dough. Beef empanadas are small palm-sized meat pockets. They resemble the Arabian Samosas and Italian calzones.
What are empanadas made of in Puerto Rico? ›
Empanadillas are a lovely blend of buttery, flaky pie dough stuffed with the most delicious ground beef seasoned with traditional Puerto Rican spices, tomato, sofrito and olives. These savory hand pies are then lightly fried until golden brown and crisp around the edges.
What are empanada shells made of? ›
Whisk 2 cups flour, sugar, and salt together in a bowl until well blended. Make a well in the center. Whisk water and egg yolk together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
What are Cuban empanadas made of? ›
Cuban empanada dough is typically made from flour, water, and fat, such as butter, lard, or shortening. This creates a tender, flaky pastry that holds up well when filled and fried or baked. Some recipes may include egg and/or sugar for added flavor and texture.
And voila! You now have your beautifully made tortilla. Now who needs a fancy tortilla maker when you have this?
Now put in your filling along the middle of the tortilla. Make sure not to put too much or you’ll squish all the contents out. We made both blended beans and a chicken filling. Here we have our bean filling.
Now all that’s left is frying. Put about half an inch of oil in the pan and put in the empanada when the oil is hot. Fry on each side until it’s golden brown and crispy. Top with salsa, guacamole, or any toppings of your choice.
